Portobello Mushrooms with Gorgonzola Cheese
Description of Recipe
A definite crowd pleaser, can be served as a main course for vegetarians, a side dish with many meals or as a hors d’oeuvres for any occasion. Have your recipe available; it’s a guarantee you will be asked for it by all your guest!!!!
Yield: 4 – 6 depending on size
4-6 jumbo Portobello mushrooms (about 6 ounces each), stemmed and remove inside scales
1 TBL Extra-Virgin Olive Oil
½ cup Gorgonzola Cheese (Crumbled)
2 TBL Coarsely Chopped Parsley
1/3 cup Finely Chopped Onion or Shallot (we prefer Shallot’s give it a little more pop)
Himalayan Salt & Organic Ground Pepper (to taste)
¼ cup Balsamic Vinegar (Pending on size of mushroom you may need a little more or less)
¼ cup Organic Olive Oil (Pending on size of mushroom you may need a little more or less)
Dash of Cayenne Pepper
Dash Himalayan Salt & Organic Ground Pepper (to taste)
1 or 2 Gloves of Garlic finally minced
Preheat oven to 325 F
Remove stems and scales from mushrooms, mix together marinate ingredients and put inside a zip lock, add mushrooms to marinate for 1 – 6 hours. After mushrooms are marinated put on baking rack stem side up in a baking pan (this will prevent form drippings in oven) bake for 15 mins, turn over for another 15 minutes, or until mushrooms are tender. Set aside to cool enough to handle (15 – 20 mins).
In a medium size skillet add additional ingredients 1 TBL of olive oil, onions or shallots and cook over moderate heat until onions have softened, around 6 minutes. Then add parsley and set aside. Once cooled add the gorgonzola to create your filling, season with salt and pepper.
Fill the mushroom with cheese mixture and put back into the oven (stem size up) for 20 to 30 minutes or until the cheese is melted and partly browned.
Serve hot either as a side, or cut in ¼ or 6 pcs depending on the size of mushrooms and serve as a hors d’oeuvres with tooth pick.